1. Peel garlic cloves and slice shallot into fourths. Then slice peppers into rounds. If you want less spice, take out the seeds. Wear gloves if you are sensitive.

2. In a small pot, add the peppers, shallot, garlic, white vinegar and water.

3. Bring to a boil, then simmer for 10 minutes

4. Transfer everything to a blender. Add onion powder, paprika and cumin. Then add honey/agave and lime juice

5. Blend until smooth

6. If you want a thicker sauce, leave as it is. If you like a more liquid sauce, strain through a mesh sieve.

7. Bottle and store. This can be stored for up to 2 months.